YES, I know this recipe title is pretty much explains what goes into this salad but I promise that I put a whole lot of love and a little creativity to take this salad infinity notches above your expectations. Keeping with our Apple Week recipes (as you can see here and here) I really think this recipe balances out the mid week sweetness with a tart kick and shows a little bit of the versatility of this kick-ass (sorry mom) fruit.
This is a super simple recipe and it takes next to no time. It’s one of those light but filling, fresh but sweet, it-just-kicks-from-every-tiny-little-element kind of recipes. All that just to say, it’s damnnnn good.
2 Medium Granny Smith Apples
2 large Endives
3/4 cups of walnuts
1/4 cup of Maple Syrup
1/8 tsp Cayenne Pepper
2 tbsp butter
100g of Gorgonzola
1 tbsp Apple Vinegar
2 tbsp Olive Oil
1 tbsp diced Shallots
3 tbsp Maple Syrup
Salt & Pepper
First we’re going to candy the walnuts
Melt butter over medium heat
Toss in the walnuts and coat with butter
Cover in the 1/4 cup of Maple syrup and Cayenne pepper
Keep tossing until the sugar coating starts to thicken up and remove from heat and place the candied nuts onto a wax paper
Roughly chop the Endives and the Gorgonzola
Julienne the Apples
Toss the apples, endives and gorgonzola together in a bowl
Once the nuts are fully cooled, add them into the salad
Mix the shallots, olive oil, apple vinegar, maple syrup, salt & pepper.
It’s now time to coat the whole salad in this sweet refreshing dressing and serve!